Looking for a quick and easy meat-free meal? This Spinach, fetta and roast tomato tart is full of flavour, and is sure to be a hit at the dinner table.
Serves44
Cook time45 mins45 minutes
Prep time10 mins10 minutes
Ingredients
1 sheet frozen shortcrust pastry, just thawed
280g pkt Coles Australian Baby Spinach
1 tbs olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
3 Coles Australian Free Range Eggs, lightly whisked
150g fresh firm ricotta, crumbled
⅓ cup (25g) grated parmesan
100g fetta, crumbled
100g pkt vine-ripened cherry tomatoes
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Grease a 11cm x 33cm (base measurement) fluted tart tin with a removable base.
Step 2
Cut pastry into 3 pieces to fit the tin. Line the tin with the pastry pieces and trim excess. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice.
Step 3
Meanwhile, reserve 60g of the spinach. Heat the oil in a large frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3-5 mins or until onion softens. Add remaining spinach and cook, stirring, for 2 mins or until just wilted. Transfer to a large bowl. Cool for 5 mins. Stir in the egg, ricotta, parmesan and half the fetta.
Step 4
Reduce oven temperature to 180°C. Spoon the spinach mixture into pastry case. Sprinkle with remaining fetta. Bake for 25-30 mins or until filling is set and golden.
Step 5
While the tart is cooking, place the tomatoes on a baking tray. Spray with olive oil spray. Roast with the tart for the last 15 mins of cooking or until tomatoes are soft.
Step 6
Arrange the tomatoes on the tart and top with reserved spinach.
